"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 very large potato OR 2 small potatoes peeled and cut into 1/2 inch cubes
2 cups water
1 onion, chopped
2 T olive oil
2 cans whole kernel corn (or 3 cups fresh corn)
2 cups milk
1/2 cup light cream
salt and pepper
paprika to taste
dried thyme
1 bay leaf
fresh chopped parsley and chives to taste

Directions:
Directions:
Parboil the potato in the 2 cups water about 10 minutes. Meanwhile cook the onion in the oil over low heat, covered, until translucent, about 5-8 minutes. Add the onion and remaining ingredients to the potatoes and bring back to a boil. Let simmer until the corn is tender and the soup has slightly thickened (about 20-30 minutes). Stir occasionally. Discard the bay leaf before serving.

 

 

 

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